Woxbic: Lambic-style Beer; Third Year: Now with more barrels!

Woxbic v3

Active fermentation with ECY 20 – Bug Country, 12 hours after pitching. Ambient shed temperature at 55F.

Another year and another Woxbic! This year I was quite a bit late. Normally I’m brewing this batch during January or early February since there aren’t that many days which have cool enough weather for fermentation in the garage in the mid 50s. But better that than not at all. Also with the “magic” of science, I happen to have a shed in which I can keep things at just the right temp, ~55F.

I’m really excited about these lambic-style beers and the fact that the previous two batches are tasting really well! My favorite local brewery, Jester King has just blended their first batch of lambic-style spontaneously fermented beer. I’m about a year away from being able to blend and bottle as well. When brewing for blends, one needs to have enough younger beer to spread out the older beer. So this year, I finally was able to get two barrels.


11 Gallon Rum barrel, waxed with paraffin. 15 gallon Rye Whiskey barrel waits a few weeks for its’ fill.

This brewday I filled the first barrel, another 11 gallon rum barrel. I’ve picked up an additional barrel, 15 gallon Rye Whiskey. After a quick batch of smoked saison, I’ll pick up this recipe and put 15 gallons of Woxbic in it as well.


Initial cleaning and swelling of the 15 gallon Rye Whiskey barrel.

Recipe-wise, no real changes. I was unable to pickup local Pilsner from Blacklands Malt due to their success. They only offer their pilsner malt under contract; and all available bags are being picked up by other local breweries. I was able to procure some Weyerman Bohemian Pilsner malt from a local brewery Adelberts, so a big thanks to them.


Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
13 gal 90 min 8.7 IBUs 3.5 SRM 1.054 1.013 5.4 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Straight (Unblended) Lambic 17 D 1.04 - 1.054 1.001 - 1.01 0 - 10 3 - 7 1.8 - 2.6 5 - 6.5 %


Name Amount %
Pilsner (Weyermann) 16.25 lbs 60
Wheat, Torrified 9.75 lbs 36
Acidulated (Weyermann) 1.083 lbs 4


Name Amount Time Use Form Alpha %
Northern Brewer 1.62 oz 60 min Boil Leaf 3.2


Name Amount Time Use Type
Phosphoric Acid 56.60 ml 60 min Mash Water Agent
Epsom Salt (MgSO4) 3.40 g 60 min Mash Water Agent
Calcium Chloride 1.70 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 1.70 g 60 min Mash Water Agent
Wheat Flour 3.25 oz 5 min Boil Other


Name Lab Attenuation Temperature
Bug Country (20) East Coast Yeast 70% 63°F - 75°F


Step Temperature Time
Acid Rest 93°F 15 min
Protein Rest 113°F 15 min
Saccharification 1 131°F 15 min
Saccharification 2 149°F 15 min
Mash Out 168°F 10 min


After mash-out, drain all liquid into boil kettle, raise temp to 190, pump back to mash for second rinse through grain bed.

Pitching ECY20 Bugcountry in 15G barrel

Phosphoric Acid additions during multi-infusion step mashing:
Step1: 20.1 ml in 6.7 gallons
Step2: 6.2 ml in 2.07 gallons
Step3: 9.09 ml in 3.03 gallons
Step4: 16.92 ml in 5.64 gallons

Total: 52.3 mL in 17.41 gallons ~ pH of 5.4 (5.2 , 5.3, 5.3, 5.4)